Food Circle Plug-in Emperor

Sun Qingning was dumbfounded.

He obviously graduated from a cooking school, so why does Fu Yu know so much?

Fu Yu first checked the low-temperature tuna in the incubator.

Seeing this, he couldn't help but look relieved.

The customer was obviously very knowledgeable. The low-temperature tuna had already been thawed. Fu Yu reached out and touched it. The state was about 80% thawed, and only the center part was not completely thawed.

At this level, it is completely possible to slice directly.

By the time the slicing is complete, the tuna will be basically thawed.

Fu Yu didn't delay any longer, and hurriedly rearranged the order of the remaining order sheets, and after allocating the basic preparation work, he was ready to start cutting the tuna.

Sun Qingning took the opportunity to look at the low-temperature tuna as well.

"So low-temperature tuna grows like this?"

In the incubator, through the plastic wrap, it couldn't be seen. I reached out and pressed it, but it had already thawed.

"Hey, it's all melted, won't it affect the taste?"

Fu Yu took out the low-temperature tuna and removed the plastic wrap.

This piece of fish is naked, and most of the naked is distributed on the back of the tuna, with the least fat, darker color, firm meat, and a very good taste.

So when cutting, there are also special requirements.

Because the cut method of tuna is actually very particular, and the taste of the fish is related to the knife, so the fish with the superb knife will be more delicious.

If the method of cutting is wrong, it will easily lead to loose meat and affect the taste.

When Fu Yulin was about to cut the knife, he paused, thinking that the customer should be a master who knows how to eat and can eat, so he simply showed his unique skills.

He directly made four cuts, so that no matter which cut tuna the customer usually likes, he can taste it.

Sun Qingning had helped Fu Yu in the kitchen before, so he knew Fu Yu's cooking preferences quite well.

Seeing that Fu Yu was using a kitchen knife when cutting fish, he also had a familiar expression.

He was already like this, and Zhang Jinyu, who had been following Fu Yu's side all the time, was even more used to it.

The two of them leaned together to watch Fu Yu operate, even though they had seen it countless times, they still felt amazed.

Compared with other props, kitchen knives are a bit cumbersome, and many operations of making flower knives must be completed with other knives.

Therefore, in order to adapt to the different uses of cooking operations in the back kitchen, there are various types of kitchen knives, such as photo knives, civil and military knives, machetes, and leather knives.

But when it came to Fu Yu, it became a typical Chinese kitchen knife.

In fact, there has always been such a saying in the past that the chef of Chinese food is a knife for everything.

But also because of this, in the impression of outsiders, exquisite knife skills have become the characteristics of Chinese chefs.

As long as the chef has good skills, such as chopping, cutting, patting, dissection, and picking, one person can complete all of them with one knife.

Fu Yu is like this, holding a kitchen knife to cut the tuna, the movement is smooth, and the knife is fast.

He placed the knife at a 90-degree angle to the fish, cut straight in with the knife, cut off the fish, and continued to make another cut.

This cutting method is called Yincut. It looks simple, but it requires ingenious force to keep the cut surface of the fish smooth.

After cutting a small piece of fish with the method of cutting, Fu Yu changed to the method of flat cutting.

The method of flat cutting is similar to the method of cutting. The knife is also cut vertically. The difference is that the fish cut by the flat cutting method will be placed obliquely and overlapped.

For oblique cutting, place the knife on the left side of the fish, at an angle to the chopping board, hold the fish with your left hand, and slice with the knife in your right hand, paying attention to uniform force.

The thickest part of the fish was cut into rectangles by Fu Yu, and then the knife was dropped vertically to cut the fish into squares.

With the square cut method, the cut tuna tastes very thick.

For a simple low-temperature tuna, Fu Yu showed four cutting methods.

The shape of the plate is also directly innovated.

A thick glazed plate with a wide mouth of lotus leaves, filled with crushed ice, and two pieces of pruned green zong leaves are spread on the ice surface. A group of flat cuts of fish, and another group of diagonal cuts of fish on the opposite corner.

Finally, put another medium-sized flower cup on one side of the plate. The bottom of the cup is filled with crushed ice, and a layer of zong leaves is spread on it. The square-cut fish meat is placed in the flower cup, stacked high, and it looks very interesting. appetite.

As for the carved carrots, green maple leaves and shredded white radish for decoration, these are all used to increase the impression, and how you want to place it depends on your personal preference.

Fu Yu was not at ease about his own aesthetics, so he deliberately referred to the tuna arrangement he had done in the teaching practice class before.

After finishing the cooking of the whole dish, he urged the passer to serve it quickly.

The tuna that had been thawed by 80% was basically thawed after being sliced.

By the time the customer eats, the fillets are just right.

During the whole cooking process, Fu Yu was very careful not to let the fish touch the water, otherwise the fish would loosen.

It's just that the amount of fish brought by the customer was huge, and Fu Yu made a total of three servings before cutting all the fish.

Sun Qingning and Zhang Jinyu looked at it dumbfounded.

Three servings of fish with high quality and quantity, how enjoyable it is to eat!

Low-temperature tuna, such a way to eat, is really arrogant!

At the same time, in Box 103, Xue Shu took out her own grinding board and a small piece of fresh wasabi.

"Yo, this is wasabi, right?"

Someone with knowledge recognized it at a glance, and asked in surprise.

Xue Shu smiled and said: "Yes, they were transported by air together, and the preparations are quite complete."

Someone nearby asked, "Why didn't this go to the back kitchen together?"

Xue Shu explained: "This thing has to be ground and eaten by itself, so that the taste is authentic."

The man asked again: "How to eat this thing? Is it like mustard, mixed with soy sauce and eaten?"

When it came to eating, Xue Shu suddenly regained his energy, and said seriously: "If you roughly stir the fresh green wasabi puree into soy sauce, it is absolutely a waste of money. When wasabi dissolves in soy sauce, most of the spicy taste will be absorbed by the soy sauce. Methylthiopropanol is eliminated, so when eating, the wasabi must not be stained with soy sauce."

"Moreover, when eating tuna, first put a little wasabi on the sashimi, and then dip the other side in soy sauce, so as to enhance the original taste of the sashimi and highlight the umami of soy sauce. Fatty tuna sashimi can be paired with more wasabi , so as to enhance the original taste of sashimi."

Xue Shu spoke clearly and logically, and everyone listened with gusto.

I didn't expect this meal to be quite particular.

However, seeing Xue Shunong's professionalism completely aroused the curiosity of everyone present.

Xue Shu finished grinding the wasabi, and after a while, a waiter came in to serve the food.

"Good guy! There are so many!"

Three servings of tuna came to the table and it still looked amazing.

Xue Shu's eyes lit up, and he picked up the chopsticks first, but when he picked them up, he was taken aback.

The arrangement of this tuna is very interesting!

It seems to have a unique shape, but in fact the shape of the fish is very different.

For ordinary diners, they may only think that it is for the presentation of the plate.

But Xue Shu could tell at a glance that there were actually four cutting methods used for this portion of tuna.

Needless to say, the chef of this Maxima is really talented.

He picked up a piece of fish next to the side, dipped it in soy sauce and wasabi, and put it in his mouth.

The fish is tender and refreshing, chewing very elastic, and it melts in the mouth, coupled with the spicy wasabi and the rich taste of soy sauce, all the flavors explode in the mouth instantly.

that taste.

It is simply endless aftertaste.

Xue Shu narrowed his eyes, this low-temperature tuna is indeed delicious!

And the chef's thawing time is just right.

Seeing Xue Shu move his chopsticks, the others couldn't wait to start tasting.

Everyone here is also in good condition. Although they have never eaten low-temperature tuna, they have tasted ordinary frozen tuna.

Comparing the two, everyone was full of praise.

"This fish is delicious!"

"It is indeed much stronger than ordinary ones!"

"Oh! It's just a bit of ice teeth!

As soon as Xue Shu heard it, he smiled and said, "The fish meat is thawed just right. When eating, you should taste it from the outside, so that at the end, the fish meat will be almost slow."

So it is!

Everyone had an expression of sudden realization, and naturally praised Xue Shu again.

Chen Chen glanced at Xue Shu who was enjoying the delicious food, and curled his lips in disdain.

what is this!

After a while, the chrysanthemum fish is on the table, it will be an eye-opener!

In the ordering area in the front hall, Fu Yu followed Zhao Meng to choose the ingredients himself.

Zhao Meng pointed at the live fish swimming in the water, and said in a low voice, "It's best to choose crucian carp for chrysanthemum sashimi. The crucian carp in our shop is all caught in the reservoir. It's very vigorous, and the gills are very clean."

Fu Yu nodded.

While picking fish, Zhao Meng continued: "Actually, fish like flower fish, crucian carp, and tilapia are top-grade fish. Not only are the meat chewy, the taste is excellent, and the taste is sweet, but the color of the raw fish is good. Like Carp and grass carp are only middle-grade, because the meat is thicker, the taste is clear and sweet, and the spines are mainly big bones, so the taste is better.”

Fu Yu was very pleasantly surprised. This was a very useful experience. If it wasn't for the many times of cooking, it would be impossible for him to know all kinds of fish so clearly.

Zhao Meng is not good at making fish, so he must have heard it from Yao Shi.

Fu Yu took it down carefully.

Due to the problem of knife skills, Zhao Meng really doesn't do Yusheng, but he hangs out with Yao Shi all the year round.

I still know the way of special dishes in these stores.

It is precisely because I am not good at it that I pay special attention to it.

Just like this chrysanthemum fish dish, Zhao Meng couldn't make it by himself, and when Yao Shi made it, he couldn't help but go over and watch.

Yao Shi's saber skills are simply unparalleled.

Especially for sashimi, the bones should be deboned before the meat is sliced.

When deboning the four major family fish, no matter what kind, there are more than 100 intermuscular spines besides the spine.

Yao Shi was completely familiar with their location and arrangement, he removed the fishbone one by one with ease using the method of Paoding Jieniu.

With this unique skill, Zhao Meng couldn't be admired enough at the beginning.

Otherwise, with Zhao Meng's character, it is impossible to be so convinced by Yao Shi.

Chrysanthemum Yusheng is also a kind of Shunde Yusheng. Although the slice method is different, the pre-processing is exactly the same.

Fu Yu had learned from Yao Shi before, and now it's relatively easy to do it.

Yusheng is most concerned about "appearance", and the fish must be transparent and crystal clear to be considered beautiful. Therefore, bloodletting is very important when making Yusheng, which is also the most "technical content".

If you don't grasp it well, the fish will be reddish or have too much water, which will greatly affect the taste and appearance.

Generally, bloodletting is to cut a knife at the lower jaw and tail of a live fish that is intact and intact, and then put the fish back into the water. After the fish bleeds out while swimming and struggling, the fish meat can be as white as frost without congestion.

But Fu Yu, under the guidance of Yao Shi, has another unique skill of bloodletting.

He first grabbed the head of the fish, and then cut the tail with a knife, so that the fish couldn't die for a while, but because of the pain of the wound, he wagged its tail desperately, and the blood of the fish was drained faster.

Finally, the fish blood is drained clean, the fish meat is beautiful, and there will be no fishy smell when eating raw fish.

While the live fish was bleeding, Fu Yu started cooking other dishes.

He still had a few order sheets on hand, and he happened to pick up the ones in a hurry and cook them first.

Zhao Mengle's leisure time also took the opportunity to catch up the backlog of orders in his hand.

Fu Yu focused on two tasks, and put the cooked dishes on the steamer. Then he turned his head and told Zhang Jinyu to watch the heat, while he checked the bloodletting of crucian carp several times.

When the blood was drained, the fish's gills were peeled off, the scales were scraped off, and the body of the fish was wiped dry with a sterilized towel. According to Zhao Meng's instructions, the fish was not opened.

Although Fu Yu swore that he was proficient at making sliced ​​fish, Zhao Meng was still not at ease.

When Fu Yu packed up the crucian carp and was about to slice it, Zhao Meng hurriedly freed his hands and stood by to watch Fu Yu operate.

But whoever is another person, being stared at by Zhao Meng like this, would feel a little flustered.

But Fu Yu has long been used to it, even because Zhao Meng is guarding by his side, he is more motivated, and he really wants to show off for Zhao Meng to see.

This mentality is the same as a child wanting to show off in front of his parents!

Fu Yu quickly cleaned the cutting board, dried it with absorbent paper, and laid the fish flat.

Hold the knife and lightly cut a seam along the back of the fish, see the direction of the fish bone clearly, and then use the knife to cut along the fish bone.

Cut at the junction of fish tail and fish head and fish body, slice to two-thirds of the fish breastbone, slice off a thornless fish meat, immediately wrap it with absorbent paper, both inside and outside, to absorb the moisture in the fish meat moisture.

Turn the fish over and cut off a piece of flesh on the other side as well.

Finally, cut at the front fin of the fish, insert two fingers, tear off the clean meat of the fish maw, wipe the black part of the fish maw with paper, and wrap it in absorbent paper.

When Fu Yu was operating, Zhao Meng watched very carefully. Seeing that Fu Yu was careful not to break the fish intestines or gallbladder during the process, he couldn't help nodding in satisfaction.

In fact, the small workers have long been used to these details, so there is no difficulty.

But Fu Yu's operation speed is very fast, so Zhao Meng is inevitably a little worried.

Now seeing that Fu Yu handled it well, he couldn't help but feel relieved and watched Fu Yu's operations seriously.

Fu Yu took care of the fish under the slices and put them aside, waiting for the water to dry before processing.